Exam 1- Food Safety

Question 1

Food Science

Answer 1

The scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products.

Question 2

Areas in food science

Answer 2

Processing, Packaging, Chemistry, Microbiology, Sensory Evaluation, Nutrition, Regulation Compliance.

Question 3

Top Four Chronic Disease

Answer 3

Heart Disease, Obesity, Cancer, Diabetes

Question 4

Nutrition

Answer 4

The science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the process by which the organism (body) ingests, digest, absorbs, transports, utilizes, and excretes food substances.

Question 5

Food Poisoning Stat: Illnesses

Answer 5

76 Million

Question 6

Food Poisoning Stat: Hospitalizations

Answer 6

325,000

Question 7

Food Poisoning Stat:

Answer 7

5,000

Question 8

Any food that makes us sick contains:

Answer 8

The Presence of:

• Harmful Microbes
• Natural Toxicants
• Environmental Contaminants
• Harmful Additives
• Allergens

Question 9

Fresh Foods

Answer 9

• Contain more harmful microbes than processed products

- Harm comes from sources such as Soil and Feeces

Question 10

Dangerous Foods

Most to Least

Answer 10

1. Alfalfa Sprouts
2. Undercooked Chicken
3. Unpasteurized Orange Juice
4. Refrigerated Yogurt
5. Canned Tuna Fish

Question 11

Methods to Limit Microbes

Answer 11

• Proper Handling
• Proper Storage
• Proper Sanitation
• Proper Packaging

Question 12

Spoilage

Answer 12

Not pleasant to eat, but it is not necessarily unsafe.

Question 13

Expiration Date

Answer 13

Represents the best guess on how long a food will last before it spoils.

***Based on quality factors (not safety) and are useless if products are not properly handled and stored.

Question 14

Food Poisoning

Answer 14

A sickness caused by consuming a contaminated food.

• **Symptoms include
• Nausea, vomiting, diarrhea, cramps
• Dizziness, dehydration, coma and death

Also, the last meal consumed is not the usual vector of the start of this.

Question 15

Infections

Answer 15

This requires the consumption of viable microbes that grow and produce symptoms for an infectious disease.

Question 16

Intoxications

Answer 16

This occurs after consumption of foods in which microbes have produced a toxin.

Question 17

Epidemiologists

Answer 17

These are scientists who track the cause of an outbreak.

Question 18

Outbreak

Answer 18

Occurs when more than one unrelated individual contracts a food-borne illness.

Question 19

Food Preservation

Answer 19

This involves reducing the chances that food will spoil or become unsafe.

Methods to do this include:

• Canning
• Pasteurizing
• Refrigerating
• Freezing
• Drying
• Fermenting
• Packaging

Question 20

Preservatives

Answer 20

Food ingredients that slow spoilage and prevent food-borne illnesses
ex. Salt and Sugar

Question 21

Food Additives

Answer 21

Serve a useful purpose and must be effective for the intended use. Required by law to be safe.

Question 22

Responsibility

Answer 22

Food safety starts with production and ends with the consumer.

Question 23

Factors in Food Poisoning

Answer 23

• Improper storage temperature
• Poor personal hygiene
• Undercooking
• Cross-Contamination
• Food from Unsafe Sources

Question 24

Rules for Food Handling

Answer 24

Rule 1- Keep Hot food HOT & Cold food COLD

Rule 2-When in doubt, throw it out

Question 25

Pesticides

Answer 25

Chemicals applied to crops to kill pests.

Question 26

Organic Production

Answer 26

Avoids the use of fossil fuels and synthetic chemicals

Question 27

Natural Toxin Examples

Answer 27

``` Mushrooms-Hydrazine Cabbage-Thiocynate Nutmeg-Myristicin Sassafras-Saffrole Cassava-Glucosides ```

Question 28

Food Allergens

Answer 28

Induce an abnormal immune response in susceptible individuals

Question 29

Sensitivites

Answer 29

Not true allergies but symptoms are similar and unpleasant.

Question 30

Allergens of Major Concern

Answer 30

``` Peanuts Shellfish Wheat Milk Tree Nuts Fish Soy Eggs ```

Question 31

FDA & CFSAN

Answer 31

U.S. Food and Drug Administration | Center for Food Safety and Nutrition

Question 32

USDA & FSIS

Answer 32

U.S. Department of Agriculture | Food Safety and Inspection Service

Question 33

FDA Responsibilites

Answer 33

- Inspect food processing facilities - Prohibits distribution adulterated or misbranded foods - Approves processing methods - Establishes Good Manufacturing Practices (GMP) - Approves food additives - Regulates label content

Question 34

USDA Responsibilites

Answer 34

-Regulates all meat and poultry plants that distribute products interstate or internationally

Question 35

Environmental Protection Agency (EPA)

Answer 35

Agency that regulates pesticides applied to foods.

Question 36

State and Local Health Department

Answer 36

Agencies that inspect restaurants, institutions and retailers according to the Food Code

Question 37

Center for Disease Control and Prevention (CDC)

Answer 37

Agency that investigates food-borne illness outbreaks.